Roast the duckling keeping it underdone and when cold remove the breasts.
Prepare a Sauce Salmis with the carcase and add sufficient jelly to allow it to set like a Sauce Chaud-froid.
Cut the breasts into slices, coat with the Sauce Salmis and allow to set.
Set a layer of the same sauce in the bottom of a Timbale case, fill with alternate layers of the coated slices of duckling and slices of truffle, covering each layer with a thin layer of jelly until the Timbale is full; finish with a slightly thicker layer of jelly.
Keep cold in the refrigerator until required for service.
© 1903 All rights reserved. Published by Taylor and Francis.